Recent content by MisterHobbs

I'm hoping that aging will do the trick. If not, the vanilla is an interesting idea. Do you just split the vanilla beans and soak them in vodka?

I used a teaspoon and a half of acid blend, but I don't know if that's too much/too little yet.

Juice oranges, tangerines, and lemons (recipe here) This one seems kind of bitter, hoping that will mellow with age. Did I use too much zest? Hobbs

I like your idea of a side-by-side. Maybe when I have two jugs free, I'll try it.

I just started a gallon with canned tart cherries (here.) The must tastes just like cherry pie filling.

I have a blueberry wine in the secondary, based loosely on Jack Keller's recipe from WineMaker magazine. Recipe is here.

I'm a teacher. I went to college. I cite my sources. It's just the way I do things. Oh, and thanks for the welcomes. I appreciate it. Hobbs

I've got an Ikea only 5 minutes away. The perfect wine for meatballs.

I started a canned pineapple wine using the recipe from Terry Garey's Joy of Home Winemaking (basically) and a Cotes des Blancs yeast. Recipe is here. It's been in the secondary for about two weeks and is starting to clear up.

Hi, I'm Hobbs. I've started making non-grape wines and blogging about the process here. I'm looking forward to comparing experiences with other winemakers.